These naturally sweetened Matcha Cookie Dough Cups feature an easy 5-ingredient vegan white chocolate stuffed with gluten-free, grain-free chocolate chip cookie dough for the perfect pop-in-your-mouth sweet treat with a matcha boost!
If you’re going to stuff cookie dough in anything other than straight into your mouth, you should definitely stuff it in in the middle of creamy vegan matcha white chocolate. Sweet and rich, it should be prohibited before lunch time, but I’d be lying if I told you I didn’t pop one of these in my mouth before breakfast. My rationalization? It’s pretty much a matcha latte and muffin… Am I persuasive enough here? Haha
All kidding aside though, these Matcha Cookie Dough Cups are naturally sweetened with maple syrup- yes, even the cookie dough filling! And there’s no store-bought vegan white chocolate chips used in this recipe either! I’ve teamed up with my good friend Natalie from Feasting on Fruit to bring you one killer sweet treat. She cracked the code to homemade vegan white chocolate that is made with minimal ingredients, we’re talkin’ 4-ingredients plus matcha powder, and she was generous enough to share it with me to use in this recipe! #collaborationovercompetition
Vegan Matcha White Chocolate:
☆ coconut oil
☆ coconut cream
☆ coconut milk powder
☆ maple syrup
☆ matcha powder
☆ pinch of salt
Then we took my favorite Cookie Dough recipe made with almond flour, peanut butter, maple syrup, vanilla, and mini chocolate chips, stuffed it in the middle and called these Matcha Cookie Dough Cups a winner! As much as I love the traditional peanut butter cup, any dessert recipe that includes both matcha and chocolate chip cookie dough is hard to beat. I think you might agree…
Don’t worry, we are still keeping it simple too. Like microwave and freezer simple. You simply microwave the matcha white chocolate ingredients together, pour into your line mini muffin tin, freeze, stuff with cookie dough, pour the rest of the matcha white chocolate over top and then freeze again. If you’re an overachiever, you can certainly melt your matcha white chocolate stovetop- but you know me, I’m all about keeping things as simple as possible around here.
Now the key to making these look as pretty as they taste yummy is keeping a border around the cookie dough while still flattening the cookie dough to be level with the top of the muffin cup, otherwise, you’ll see the cookie dough around the sides and the top white chocolate layer won’t cover the cookie dough completely. And that’s just my perfectionist self giving advice- you certainly don’t have to make them “perfect”. I found that if I used 1 small teaspoon of cookie dough, rolled it into a ball, placed it on top of the frozen bottom later of matcha white chocolate and then gently flattened it with my finger until it was level with the top of the muffin cup, that worked best.
Natalie and I also found that keeping them stored in the freezer was best. Simply let the cookie dough cup(s) thaw for a couple of minutes before enjoying. Alright, enough chatting, I know you’re dying to make these Matcha Cookie Dough Cups, so shop the products (available in my SHOP) and go for it! Tag us on tag me on Instagram or Facebook @HealthyLittleVittles @FeastingonFruit #HealthyLittleVittles so we can see all your recreations!
Matcha White Chocolate
- 1/4 cup coconut oil
- 1/4 cup coconut cream
- 1/4 cup coconut milk powder
- 2 tablespoons maple syrup
- 1 teaspoon matcha powder
- pinch salt
- 1 cup almond flour
- 3 tablespoons peanut butter
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons maple syrup
- pinch salt
- 3 tablespoons mini chocolate chips (or regular sized)
- Start by melting all of the matcha white chocolate ingredients together in a glass measuring cup or bowl.
**Note: you may need to blend the white chocolate if your matcha powder isn't completely dissolved.
- Line your mini muffin tin with liners, then place 1/2 tablespoon of the matcha white chocolate in the bottom of each mini muffin cup, then place into the freezer until firm, about 20 minutes.
- While the bottom layer is setting up, make your cookie dough by stirring together all ingredients in a medium bowl until a dough forms.
- Using a teaspoon, scoop a small (not heaping) teaspoon full of cookie dough into each muffin cup leaving a small border around the edges so that the top layer of matcha white chocolate can surround the cookie dough.
**NOTE: make sure your cookie dough is flattened enough to where it's level with the top of the muffin tin.
- Pour the remaining matcha white chocolate over top of the cookie dough and then place back into the freezer for about 45 minutes-1 hour.
**These are best stored in the freezer. Thaw for a couple of minutes before enjoying.
**You will have leftover cookie dough, enjoy as a snack or add to a smoothie bowl!